A dessert to celebrate the spring and strawberry season! I love these! Polish rurki with a twist! Rather than using a custard cream to fill in crispy puff pastry, these are made with a strawberry mousse. Usually, this is my go-to dessert when family visits unannounced as they are super easy and quick to make, and are beyond delicious!

Strawberry mousse:
~ 4 oz mascarpone cheese, room temp.
~ 1/4 cup icing sugar (or to taste)
~ 1/3 cups heavy cream, cold
~ 1/2 tsp vanilla extract
~ 1/2 cup fresh strawberries (pureed & strained, fresh or frozen strawberry)
~ 1/2 tsp gelatin

~ 1 sheet of puff pastry (frozen but thawed out overnight in the fridge)
~ 1 egg + 1 tsp water = egg wash
~ Chocolate, melted

Place molds on a baking tray and in the fridge to get cold
Then grease outside molds with butter or oil
Place molds on baking tray again and in the fridge to chill for 5 min.

Roll puff pastry on a lightly floured surface
Cut the pastry sheet into 1/2” strips
Wrap pastry strips around in a spiral overlapping the strips (use water to glue the ends)
Brush pastry with egg wash
Sprinkle with sugar
Bake at 400F for 12-15 min or until light golden brown
Remove from molds once cooled

Make strawberry mousse:
In a mixer (whisk attachment) whisk heavy cream until stiff peaks. Put in the fridge.

In a shallow dish with 1 Tbsp water sprinkle gelatin. Wait until it blooms.
Then, place strawberry puree into a pot along with bloomed gelatin. Heat it on low heat until gelatin is dissolved. Cool it off.

In a mixer (whisk attachment) whisk mascarpone and sugar until smooth.
Add vanilla extract. Then add strawberry puree.
Take out whipped cream from the fridge and fold it in.
Then, place in a fridge again for a few min. to cool off.
Place into a piping bag with the tip.
Fill rurki with strawberry mousse and create a design on the top with melted chocolate.